1 (10 1/2 oz.) can cream of chicken soup OR cream of celery soup
1 (10 1/2 oz.) can cream of mushroom soup
1/2 soup can of milk
2 tsp. chopped parsley
1/4 c. diced onions
2 c. diced cooked chicken OR 2 c. diced vegetarian "Fry Chick"
1 pkg. corn tortillas
2 c. grated Monterey Jack cheese
1/2 c. Pace picante sauce (mild or med.)

Combine soups, milk, parsley, onion and cooked chicken in a bowl. Cut all tortillas in 1-inch strips. Grease a 9 x 12 baking dish. Place some of the soup mixture in bottom of pan, then a layer of tortilla strips, then more soup mixture; continue until all tortillas and soup mixture are used. Top with cheese and sprinkle with picante sauce over top. Bake at 350 degrees about 1 hour. Serve with flour tortillas and butter.